Tomatoes are collected in the full of ripening (July and August), washed, cut and dried in the sun with salt.
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Tomatoes are collected in the full of ripening (July and August), washed, cut and dried in the sun with salt. Subsequently, they are washed and boiled in water with wine vinegar, seasoned with salt, chili, oregano and fresh basil; preserved in olive oil.
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Refined sauce that recalculates the Tuscan tradition by exalting its sapidity.
The Mediterranean Mutti Tomatoes are the practical solution to use tomato in all seasons, even when the fresh is not there.
Rich in gastronomic traditions starting from the products of the land, among the typicalities there is the Pomodorino in Piennolo and the cultivation of the tomato, which here is particular, as later than usual.
Dry tomatoes, oiled and seasoned with oregano, chili and garlic.
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This special variety of tomatoes is cultivated on a hill, at an altitude of more than 500 meters, in the Val Fortore and precisely in the municipality of San Bartolomeo in Galdo.
The yellow date tomato, contrary to what you might think is the progenitor of the tomato we know today.
Featuring thick skin, soda pulp, sweet and full flavor and total acidity, the yellow tomato La Rosina is guaranteed by APOC brand.
The Casa Marrazzo corbarini tomatoes are a typical production of Agro Sarnese-Nocerino and are grown mainly on the hills of Corbara, in the Lattari Mountains.
Cut tomatoes in half, dried slightly and aired, so as to exalt the fragrance and sweetness of the grapes.
Dry tomatoes are a difficult proposal to refuse: to enrich a salad, a dressing, a sandwich or even, simply, to enjoy a superb touch.
All the genuineness, sweetness and perfume of the Red Datterino already ready in two half practices.
Pomodorini Semi Secchi Italian softly flavored with spices reminiscent of our Mediterranean, gently placed in delicate seed oil.
Specific procedures are implemented in the production plant to avoid any cross contamination between raw materials and ingredients containing allergens.
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